7. Cook for 3 minutes or until browned and crisp around edges; turn and cook for 3 to 5 minutes longer, or until crisp and golden. Transfer to paper towel-lined racks to drain well.

8. Repeat with remaining mixture, stirring to reblend, removing any cooked bits from skillet and adding more oil as necessary. (Make-ahead: Cover and refrigerate for up to 3 hours; recrisp in 450ºF/230ºC oven for about 5 minutes.)